As part of my Millennial Tita Goals I planned to do Yoga. And being healthy doesn't only mean to do activities but to also eat healthy, eat on time and consume the necessary nutrition your body needs. Every person has their own set of needs from the food pyramid. Since I have problems about my metabolism, I found out that good probiotics will help me improve at least for the digestion part. For its healthy benefits and nutritional value, please refer to the table below.
Kimchi is a sweet-sourly-delectable dish that is pack with nutrition healthy for tummy. Instead of purchasing from a pricey Asian grocery, I tried making my own kimchi.
Ingredients
Preparation
Prepare the cabbage
Trim the Napa cabbage. Slice the center. Using your thumbs and hands, pull the cabbage into two sections through the slit. Soak the cabbage sections in salt for 20 minutes. Then wash thoroughly under a running water. Until the salt dissolves. Soak the cabbage in water. After for 5-6 hours the texture of the cabbage will be properly rubbery. Wash it again gently. Drain and squeeze out excess water.
Prepare kimchi marinade
Place the onions, pear, garlic, ginger, and gochugaru in a food processor and pulse until finely minced.
Add the chopped apple, chives, and green onions to the mixture. Combine thoroughly, making sure that the greens are incorporated completely. Lastly, add in the anchovy fish sauce.
Mix all the ingredients
Place the cabbage on a large bowl then pour the marinade. You can place it on a mason jar and have the fermentation work for you. You can check it everyday until you get the sour flavor. Once sour, you may now put it on the fridge.
Caution:
Eating Kimchi for its nutritional value should be in moderation. Studies shows that eating Kimchi heavily may be linked to gastric cancer. The pepper and salt on the ingredient are considered free radicals that may cause cancer. Still, it is best to consume kimchi and other spicy food occasionally or as prescribed by your physician.